The Raventós family is essentially the first family of Cava – it was an ancestor of the current owners who produced the first bottles in 1872, and the estate has been in the family since 1497. While some producers with this type of heritage are content to rest on their laurels and increase production to capitalize on the growing popularity of Cava around the world, as many other producers did, they undertook a massive project to study and identity the different soil types throughout their property. They also became certified biodynamic in the vineyards and modernized the winery. Through this process they found that their wines were not adequately protected by the D.O., (the governing body that makes the viticulture and winemaking rules for the region), so they removed themselves from it altogether. A bold move for a winery that is still family-owned. While their primary focus remains sparkling wine, they also produce a few still wines, like the La Rosa. Produced from just a few rows of Pinot Noir planted on the top of the highest hill on the property, it takes its name from the roses planted amongst the vines. It tastes as pretty as it looks. Light and refreshing, with just the right amount of strawberry and zesty acidity, it begs to be enjoyed outside, before noon, on a sunny day.